In Melbourne where I live, Fish Balls are widely available. As Japanese Surimi (fish paste) products such as Chikuwa and Kamaboko are hard to find, I stock Fish Balls for always. It’s so handy to have them because I can make an extra dish instantly. This dish is great to eat with freshly cooked rice. Perfect for lunch box, too.
200g Fishballs *thawed if frozen
1 teaspoon Sesame Oil
1/2 tablespoon Sugar
1 tablespoon Soy Sauce
1/2 tablespoon Mirin
Optional Ingredients for Flavour *e.g. Chilli, Ginger, Garlic, etc. Today I added 1/2 teaspoon grated Ginger.
Toasted Sesame Seeds
Shichimi (Japanese Chilli Spice Mix) *optional
- In a small bowl, mix Sugar, Soy Sauce and Mirin. You may wish to add extra ingredient for flavour. Today I added 1/2 teaspoon grated Ginger.
- Heat Sesame Oil in a small frying pan or saucepan, stir-fry Fish Balls over medium heat for a few minutes, add the sauce, and stir-fry until sauce is gone and slightly caramelised.
- Sprinkle with some Toasted Sesame Seeds. I sprinkled with some Shichimi (Japanese Chilli Spice Mix) as well.